US1410973A - Malted food and process of producing the same - Google Patents
Malted food and process of producing the same Download PDFInfo
- Publication number
- US1410973A US1410973A US429758A US42975820A US1410973A US 1410973 A US1410973 A US 1410973A US 429758 A US429758 A US 429758A US 42975820 A US42975820 A US 42975820A US 1410973 A US1410973 A US 1410973A
- Authority
- US
- United States
- Prior art keywords
- food
- dough
- producing
- same
- particles
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/20—Malt products
Definitions
- the object of my invention is to provide a food of the kind which is generally characterized in the trade by the name breakfast-food, by so treating (the treatment involving maltlng and caramelizing) any suitable cereal, such as Wheat, corn, oats, rice, rye, barley and millet, nuts and fruit-stones, such as almonds, Brazil nuts, walnuts, peach and cherry stones, and seeds, such as cottonseed, beans (particularly the soy bean) and peas,- as to render the food product highly palatable and to preserve in undestroyed strength the digestive enzymes (diastase and peptase) formed in the malting procedure.
- any suitable cereal such as Wheat, corn, oats, rice, rye, barley and millet, nuts and fruit-stones, such as almonds, Brazil nuts, walnuts, peach and cherry stones, and seeds, such as cottonseed, beans (particularly the soy bean) and peas,- as to render the food product highly palatable and to preserve in unde
- Malting of the grain, legumes, nuts, stones or seeds used for my purpose involves any usual or suitable steeping and germinating procedures.
- the subsequent drying of the sprouted material which may be in a kiln, compartment or drum, such temperature and moisture are maintained as to substantially change the starch into maltose, malto-dextrines and dextrlnes, the heat employed being so regulated as to produce the desired degree of inversion of the starch content to soluble carbohydrates (sugars and dextrines) and that of subsequent caramelization of these carbohydrates.
- the resulting grist is mixed with water 1n quantity sufiicient to form a dough, like bread or cake dough. This dough is then baked to impart a degree of caramelization for enhancing the taste and flavor over that of the meal prior to the baking.
- the baked product in agglomerated or caked form, ma be prepared for the market 1n edible food orm by grinding, or it may, before being rendered too dry, be flaked or shredded by subjecting it to suitable flaking or shredding procedure such as is commonly agencies in the aleurone layer, such as diastase and also proteolytic enzymes, and lactic acid, the latter effecting partial solution of the, phosphates which are abundantly contained in the bran.
- the finished product should be'introduced into packages for the market while warm to avoid absorption of moisture.
- My food-product is superior in agreeable flavor and taste, due to the caramelization in malted form; in ready digestibility owing to its ready solubility, and because of its retained nutrient constituents of the matter treated, such as inverted starch, albumen- ,fast-food, comprising treating kiln-dried baking the dried malt by degerminating and grinding it, adding a liquid to the ound product and kneading it into a doug dividing the dough into particles and bakin the particles to augment caramelization thereof.
- a breakfast-food comprising degerminated and ground kiln-dried malt in baked caramelaugmented condition.
- a breakfast-food comprising decorticated, degerminated and ground kiln-dried malt in baked caramel-augmented condition.
- breakfast-food comprising degerminated and ground kiln-dried malt in baked caramel augmented condition and containing the malt enzymes inactive condition.
- a" breakfast-food comprising decorticated, degerminated and ground kiln-dried malt in baked carameLaugmented condition and containing the malt enzymes in active con ROBERT WAHL.
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Description
ROBERT WAHL, 0F EVANSTON, ILLINOIS.
MALTED FOOD AND PROCESS OF PRODUCING 'Jl SAME.
No Drawing.
T 0 all whom, it may concern Be it known that 1, ROBERT VVAHL, a citizen of the United States, residing at 830 Sheridan Road, Evanston, in the county of Cook and State of Illinois, have invented a new and useful Improvement in Malted Foods and Processes of Producing the Same, of which the following is a specification.
The object of my invention is to provide a food of the kind which is generally characterized in the trade by the name breakfast-food, by so treating (the treatment involving maltlng and caramelizing) any suitable cereal, such as Wheat, corn, oats, rice, rye, barley and millet, nuts and fruit-stones, such as almonds, Brazil nuts, walnuts, peach and cherry stones, and seeds, such as cottonseed, beans (particularly the soy bean) and peas,- as to render the food product highly palatable and to preserve in undestroyed strength the digestive enzymes (diastase and peptase) formed in the malting procedure.
Malting of the grain, legumes, nuts, stones or seeds used for my purpose involves any usual or suitable steeping and germinating procedures. In the subsequent drying of the sprouted material, however, which may be in a kiln, compartment or drum, such temperature and moisture are maintained as to substantially change the starch into maltose, malto-dextrines and dextrlnes, the heat employed being so regulated as to produce the desired degree of inversion of the starch content to soluble carbohydrates (sugars and dextrines) and that of subsequent caramelization of these carbohydrates. To this end, I heat the green or sprouted malt to a temperature of about,154 F'pwithin a period 6 to 12 hours while supplying a limited amount of aeration to eifect partial drying in that time. That temperature is continued until proper conversion has been attained, whereupon it is raised to 180 212 F., or higher, to effect desired carameliza tion. In this drying procedure, both the heat and air supply are regulated to achieve the desired degree of starch and albumen inversion by the'action of the diastase and peptase content of the material in the presence of moisture in the matter treated. The
greater the moisture content, when the tem-' Specification of Letters latent. fi at t d Im 1,922 Application filed December 10, 1920. Serial No. 429,758.
extent in respect to darkening of color and enhancement of flavor and taste the greater the amount of moisture retained when the temperature has reached 150-154 F. The temperature may thereafter be further raised, even to 180-220 F., for augmenting ticated before grinding it. The product thus obtained is reduced to edible form by the grinding; but I prefer to extend the process in the following manner:
The resulting grist is mixed with water 1n quantity sufiicient to form a dough, like bread or cake dough. This dough is then baked to impart a degree of caramelization for enhancing the taste and flavor over that of the meal prior to the baking.
The baked product, in agglomerated or caked form, ma be prepared for the market 1n edible food orm by grinding, or it may, before being rendered too dry, be flaked or shredded by subjecting it to suitable flaking or shredding procedure such as is commonly agencies in the aleurone layer, such as diastase and also proteolytic enzymes, and lactic acid, the latter effecting partial solution of the, phosphates which are abundantly contained in the bran.
The finished product should be'introduced into packages for the market while warm to avoid absorption of moisture.
My food-product is superior in agreeable flavor and taste, due to the caramelization in malted form; in ready digestibility owing to its ready solubility, and because of its retained nutrient constituents of the matter treated, such as inverted starch, albumen- ,fast-food, comprising treating kiln-dried baking the dried malt by degerminating and grinding it, adding a liquid to the ound product and kneading it into a doug dividing the dough into particles and bakin the particles to augment caramelization thereof.
2. The process of manufacturing a breakfast-food, comp-rising treating kiln-dried malt by decorticating and degerminating it, grinding the resultant product, adding a liquid to the ground malt and kneading it into a dough, dividing the dough into particles and baking the particles to augment caramelization thereof.
3. The process of manufacturin a breakfast-food, comprising treating iln-dried malt by degerminating and grinding it, adding a liquid to the ground product and kneading it into a dough, dividing the dough into particles and subjecting the particles to a drying temperature below 135 F., and
articles to augment caramelization thereof.
4. Ihe process of manufacturing a break-;
. dition.
it, into a. dough, dividing the dough into particles and subjecting the particles to a dryin temperature below 135 F.,- and baking the dried particles to augment caramelization thereof.
5. As a new article of manufacture, a breakfast-food comprising degerminated and ground kiln-dried malt in baked caramelaugmented condition.
6. As a new article of manufacture, a breakfast-food comprising decorticated, degerminated and ground kiln-dried malt in baked caramel-augmented condition.
7. As a new article of manufacture, a
breakfast-food comprising degerminated and ground kiln-dried malt in baked caramel augmented condition and containing the malt enzymes inactive condition.
8. As a new article of manufacture, a" breakfast-food comprising decorticated, degerminated and ground kiln-dried malt in baked carameLaugmented condition and containing the malt enzymes in active con ROBERT WAHL.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US429758A US1410973A (en) | 1920-12-10 | 1920-12-10 | Malted food and process of producing the same |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US429758A US1410973A (en) | 1920-12-10 | 1920-12-10 | Malted food and process of producing the same |
Publications (1)
Publication Number | Publication Date |
---|---|
US1410973A true US1410973A (en) | 1922-03-28 |
Family
ID=23704624
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US429758A Expired - Lifetime US1410973A (en) | 1920-12-10 | 1920-12-10 | Malted food and process of producing the same |
Country Status (1)
Country | Link |
---|---|
US (1) | US1410973A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2627464A (en) * | 1948-12-17 | 1953-02-03 | Kehetian Kasper | Method of making prepared sprouted wheat cereal |
EP0418463A1 (en) * | 1989-08-26 | 1991-03-27 | Friedrich Weissheimer Malzfabrik | Process for preparing a malt product for foodstuff, more particularly for preparing beer and malt and a product produced by this process |
EP0942660A1 (en) * | 1996-11-20 | 1999-09-22 | Rural Patent Svenska AB | Food-induced antisecretory proteins |
-
1920
- 1920-12-10 US US429758A patent/US1410973A/en not_active Expired - Lifetime
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2627464A (en) * | 1948-12-17 | 1953-02-03 | Kehetian Kasper | Method of making prepared sprouted wheat cereal |
EP0418463A1 (en) * | 1989-08-26 | 1991-03-27 | Friedrich Weissheimer Malzfabrik | Process for preparing a malt product for foodstuff, more particularly for preparing beer and malt and a product produced by this process |
EP0942660A1 (en) * | 1996-11-20 | 1999-09-22 | Rural Patent Svenska AB | Food-induced antisecretory proteins |
EP0942660B1 (en) * | 1996-11-20 | 2003-05-28 | Rural Patent Svenska AB | Food-induced antisecretory proteins |
US20050048100A1 (en) * | 1996-11-20 | 2005-03-03 | Rural Patent Svenska Ab | Food-induced antisecretory proteins |
US20080268026A1 (en) * | 1996-11-20 | 2008-10-30 | Rural Patent Svenska Ab | Food-induced antisecretory proteins |
CZ300453B6 (en) * | 1996-11-20 | 2009-05-20 | Rural Patent Svenska Ab | Use of products having enzymatic activity inducing generation of antisecretory proteins |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Juliano et al. | Rice functional properties and rice food products | |
JP4393385B2 (en) | Rice flour production method and its use | |
US1933158A (en) | Process for producing alpha cereal product in alpha new form | |
US2421216A (en) | Process of making ready-to-eat food | |
KR20180062625A (en) | Method for Manufacturing Corn Based Snack Food | |
EP3484307B1 (en) | Method to pre-cook germinated whole grains brown rice, coarse cereals and legumes fit for domestic and industrial use, short cooking or instant cooking product | |
KR20140046232A (en) | Brown rice citron flakes and manufacturing method thereof | |
US7217436B2 (en) | Method for preparing germinated brown rice having improved texture and cookability without microbial contamination and a germinated brown rice obtained therefrom | |
US1410973A (en) | Malted food and process of producing the same | |
US2627464A (en) | Method of making prepared sprouted wheat cereal | |
KR20130024670A (en) | Method for producing seasoned rice cake using spruting brown rice and rice cake thereby | |
CN110916077A (en) | Preparation method of whole-grain germinated brown rice powder | |
KR20190104120A (en) | A Method for Producing a Not-Stiffening Type of a Rice Cake Maintaining a Soft Property and the Rice Cake Produced by the Same | |
US1541263A (en) | Food product | |
KR101691483B1 (en) | Manufacturing method of pumpkin bakery having germinated grain using leaven water | |
US3241978A (en) | Process for producing a quick-cooking oat product | |
JP2000041582A (en) | Grain cake and its production | |
US3505078A (en) | Process for preparing a honey-graham flavored cereal | |
KR102126074B1 (en) | Method for Preparing Semi Manufactured Corn Dough | |
KR20210028516A (en) | How to make bread using whole wheat and brown rice | |
CN110679634A (en) | Method for preparing shredded cake by steam heat treatment of cereals | |
KR20140073749A (en) | Fermented rice noodle manufacturing method and product | |
KR102560382B1 (en) | Korean traditional sweets comprising cacao and its manufacturing method | |
KR102475685B1 (en) | Restorative rice and manufacturing method thereof | |
KR102586940B1 (en) | Marshmallows Manufacturing Method |